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Poster: William Tell Date: Nov 5, 2009 8:00pm
Forum: GratefulDead Subject: Re: forum chili cook-off

I am so there...have been making award winning (well...sorta) Green Chile for going on 35 years now!

Saute salt pork cubes, roughly half pound, using some lard (yes, if you do not use real lard and salt pork, stop now and remove yourself from this competition). Use large cast iron pot, or similar large container that can eventually hold 3 qt or so.

Add roughly 1-2 cubed onions, and 10 cloves of garlic, minced/chopped (yes, a crap load). Saute with pork and lard til clear.

Add 2 lbs each pork tenderloin and stew beef (or any extra meat products you have around from prior meals--really, I have used everything you can think of), and brown these cubed meats.

In a sep skillet, brown up a few sausages--make sure two of them are hot Italian, and two are high grade chorizo sausage (in skin, not the kind that falls about). Cube these to same size ("bite") and add to meat mixture.

Add two large cans fire roasted green chiles (leave in liquid).

Add 12-18 skinned, cubed tomatillos.

Add 2 jalapenos or others to taste.

Add half a typical seasoning jar of cumin. Yes, that much.

Add some sage, and quite a bit of cilanto, depending on your taste.

Salt and pepper, if necessary.

Simmer all day.

Eat with CORN tortillas (flour? Are you joking?).

More complicated than this, BUT I guarantee you will love William Tell's Green Chile.

Everyone does.

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Poster: johnnyonthespot Date: Nov 6, 2009 9:06am
Forum: GratefulDead Subject: Re: forum chili cook-off

I'm going to try your recipe Tell only I'd like to use real not canned chili's. Also - I dont like corn tortillas and Homeade flour totrillas are the best!

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Poster: William Tell Date: Nov 6, 2009 9:22am
Forum: GratefulDead Subject: Re: forum chili cook-off

Ah--now you're talking! A thin (yes...lard based!) flour tortilla is something altogether different! Thin, flaky--mmmm.

Yeah, whatever you like--go for it! Corn does add something distinctive to green chili though, that even the best flour cannot achieve. We have a special cst iron skillet for making tort's but it's a lot of work and I assumed folks would wimp. I do and I am a perfectionist on this shit.

And, fire roasting your own chiles is always fun and rewarding, but lots of work...using the cans cuts a lot of time out of the equation, and adds some nice liquid.

For the receipe, it is all done by taste--you could cut back on cumin if you like, and garlic too. You will also need to add some fluids, and you can add beans to achieve that, and add some fiber (just don't tell any purists I said it was okay!).

Mex oregano (probably won't have it up there?) is really nice, along with sage (small amt), and cilantro, but cumin should be your primarily spice. You can use oil instead of lard and salt pork, but you'll need salt in that case (spice).

Main thing is to brown the meats, clear the onions, and add to large pot with chiles/tomatillos (can you get those up there? If not, you have to use tomatos which turn it red...yuck).

All the spices and addt'l chiles are to taste, preference.

Main ingred should be: meat, chiles, tomatillos, onions, garlic.
Main spices should be: cumin, oregano (Mex only--it's different!), cilantro, sage, salt, pepper.

Have fun!

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Poster: skies Date: Nov 6, 2009 3:59pm
Forum: GratefulDead Subject: Re: forum chili cook-off

It would be a grate idea to do a mega chili at Sol Party in Kent next summer .Would beat english and scotish cooking ! Ought to convinced mister Robthewordsmith to roll up his sleeves there and Make us a W.Tell chili recipe !

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Poster: skies Date: Nov 6, 2009 6:18am
Forum: GratefulDead Subject: Re: forum chili cook-off

Lard and pork in a chili ,W.Tell ?

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Poster: William Tell Date: Nov 6, 2009 6:41am
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

Chili is a Southwest food dish...The SW is largely influenced by Mexico...visit any, and I mean ANY, food store patronized primarily by our south of the border neighbors...the largest selection of Lard in various sizes and formats that you can imagine.

Green chili, by far the "best" of the various types, can be based on any number of meats, and most use a selection of what's available. However, most purists would argue "beef for red, pork for green".

The secret to a great green chili is in the cumin + tomatillos + green chiles + Mexican oregano (notice I left it out of the above? have to have a few secrets!).

The color must be green, and I know it does not sit well with the health minded Forumites, BUT the fact is, lard is integral to Mexican cooking. Ask any one that does it for a living...anything else is just New Age Imitation.

Now, the red chilis described above all sound good, but beans and absence of meat mean you might as well call it soup and be done with it...

Sorry, but that's the way it is.

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Poster: skies Date: Nov 6, 2009 8:43am
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

So ,who is winning the chili recipe contest ?Methinks all are winners because I'd like to taste each recipe as long as I don't have to do the cooking !Yet ,even if you don't approve , William Tell , I was most interesed by Vapors's vegetarian recipe ,na !

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Poster: Misty Eastwood Date: Nov 6, 2009 9:53am
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

ASSHOLE AND ELBOWS =

TRUE TEXAS WEINER CHILI

This is for the Tiger in you.... > IT'S GRRRRATEFUL !!!!!
http://www.archive.org/details/gd71-11-14.weir.8738.sbeok.shnf

lb. ground beef
1 med. onion, chopped
1 clove garlic
1/2 qt. water
6 oz. tomato paste
2 tsp. chili powder
2 tsp. paprika
2 tsp. cumin
1 tsp. oregano
1/2 tsp. cinnamin
1/2tsp. all spice
1/4-1/2 tsp. cayenne (optional)
salt
pepper

Saute' onion and garlic till transparent
add beef and brown,when done drain off grease
add water tomato paste and bring to boil
add remaining ingredients and simmer at least an hour

Bun
Well Grilled Hot Dog
Mustard
Generous portion of raw onion
Sauce

....and this one will bring out the Tiger in you.
http://www.archive.org/details/alo2005-11-06.Flac16

This post was modified by deadski on 2009-11-06 17:53:08

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Poster: elbow1126 Date: Nov 6, 2009 10:15am
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

Huh?

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Poster: clintorus Date: Nov 11, 2009 5:48pm
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

don't worry elbow I know you don't like Hot Dog.

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Poster: Cliff Hucker Date: Nov 6, 2009 9:52am
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

You phony! I know all about your ilk, Ive lived in France for years. You drink wine that comes out of a plastic jug...

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Poster: skies Date: Nov 6, 2009 10:52am
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

Euh ? You breaking into a rash again , Cliffy? Me , drinking wine in a plastic bottle ? you are out of your frikking mind ,dude ! Besides i only drink Asti Spumante on New Year !

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Poster: Cliff Hucker Date: Nov 6, 2009 12:17pm
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

Do you even listen to the Grateful Dead plonk drinker? I have noticed you never respond in the music related threads. This is a Grateful Dead forum, are you familier with this band? Sure wouldnt know it from your contribution here! I remember the foul stench of the unwashed faux hippies like you at the Place de la Comedie in Montpellier, take a shower...

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Poster: skies Date: Nov 6, 2009 12:41pm
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

Hey you C.Hucker : you are a crazy nutcase !And to get your update on Montpellier , it's faggots' city nowadays , so I heard , might just be your cup of tea , hé !

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Poster: Cliff Hucker Date: Nov 6, 2009 1:40pm
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

I knew a pecheur in Le Grau du Roi who smelled much like I perceive your odor to be. He knew how to catch Thon Rouge, but I found his odeur offensive...

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Poster: skies Date: Nov 6, 2009 3:28pm
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

Cliffy ,you have a real problem these last few months :you think too much about me ! Relax dude ,i'll never bother meeting you beyond this here forum ,so keep stuffing your own smelly fishes !

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Poster: bluedevil Date: Nov 6, 2009 7:24pm
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

I have a real good guess as to what smells like fish

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Poster: skies Date: Nov 7, 2009 3:46am
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

BDevil : C.Huker is obsessed with his fishes with most of his exixtence spent on his fishing boat ,he can'tget tha stinking smell off him anymore .He is so bonkers about this ,he invents stories to keep him compagny with more smelly illusions . A truth he'd like to blame for those in Europe . But it so happens i NEVER cook fish , can't stand odeurs nor sights of dead fishes . Pouah !So his wine , fish and junky talk need a head shrink to get rid of his mental obsessions . YOU and Mando , the know-it-all should have no problem getting over you mutual obsessions together !Na .!

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Poster: Cliff Hucker Date: Nov 7, 2009 9:00am
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

C'mon dude, just one show reference, just one time mention the music. Cant you do it?

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Poster: Misty Eastwood Date: Nov 7, 2009 11:10am
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

Ask Jerry > EPA rocks

http://www.archive.org/details/fishbone1985-12-27.flac16

King Neptune's pHish Chili (non-cappino)

1 lb Kielbasa
1 Head celery
A few assorted peppers
Big onions
Lots of garlic
2 cn Whole or stewed tomatoes or
1 cn Octopus in hot sauce
1 lb Chopped clams (keep broth),
1 lb Shrimp (peeled, etc), or so
1 lb Scallops, or so
1 lb Fish (whatever you like, or
Rice
Chili powder
Cumin
Oregano
Crushed red pepper
Black pepper

Saute the celery, peppers, onions, and garlic in a little olive oil until they wilt. Add the kielbasa, chopped into bite size pieces, and some chili powder (I use a lot). Cook a little longer, and add the tomatoes clams and octopus: the mixture should be wet and sort of soupy. Turn down the heat and let this simmer for at least an hour, stirring and adding more liquid as needed (I use clam broth or watered-down tomato juice). Check the seasonings and add what you think it needs - at least a little of each of the above mentioneds. At this point you add rice -I just kind of eyeball the liquid in the pot and guess - anywhere from one to two cups (if you overdo it add more liquid 8-) ). Cover and simmer some more, but keep a closer eye on it as it thickens so the bottom doesnt burn. As you get closer to serving time, add the fresh fish, scallops first (they take a bit longer to cook), then shrimp, then the whitefish, cut into chunks. Adjust seasonings (as youve actually been doing all along) and stand back. People are always afraid to try this, but they always rave about it when they do. I make it for "serve yourself" parties and when Im feeling especially nice about my family. I was just thinking that calamari would be a great add in to this..hmmm.

This post was modified by deadski on 2009-11-07 19:10:49

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Poster: Cliff Hucker Date: Nov 6, 2009 6:44pm
Forum: GratefulDead Subject: Re: The TRUTH and the illusion

Just once, couldnt you comment on the music or something Grateful Dead related?

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